Garlic & green olive focaccia
When you're told to “bring a dish” well, this is the one you want to take.
This Green Olive and Garlic Focaccia made with Sugo tu pizza dough is quite possibly the tastiest fresh bread you can make at home. The crust is perfectly crisp, and the interior is incredibly soft and fluffy.
We used 4 pizza doughs in a standard roasting pan with queen size green olives that pack a salty punch
The trick to creating the lightest, fluffiest texture is giving your dough time to proof up in the pouch until it is like a soft pillow and has at least doubled in size.
Oil your pan generously including the inside walls and gently join the doughs by pinching the edges together.
Then add your garlic, cheese and olives. Gently press in the olives and it’s ready to bake.
I baked this focaccia at 220C for 6 minutes (fan forced) though it may take longer depending on your oven you should be able to feel when the dough is fully cooked through by pressing down on the top and it should spring back quite quickly.
Eating this focaccia while still warm from the oven the day of baking is a MUST. Honestly, I was just so impressed with this recipe and it’s definitely one that you will want to make again!
Ingredients:
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4 x Sugo tu Pizza Doughs
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Olive Oil
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2 cups shredded Mozzarella
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2 garlic cloves chopped
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1 cup of green olives, halved
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Parsley for garnish
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Salt
Notes:
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Use a deep dish baking tray with 5cm walls. Our roasting pan dimensions were 32.5 x 22.5 x 5.5cm.
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IMPORTANT - Give your dough time to proof up in the pouch until it is like a soft pillow and has at least doubled in size.
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Baking time may take longer depending on the depth of the dish you use.
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For a smaller size use two or three doughs
Method:
1) Pre-heat the oven to 220C.
2) Thaw the dough and let it double in size - DO NOT STRETCH.
3) Generously oil your baking pan
4) Gently place the doughs in the pan and join together by pinching the edges together and push the dough to the edges
5) Add the chopped garlic, mozzarella and olives, drizzle with more oil and gently press the olives into the dough
6) Bake for 6-7 minutes until the edges are golden brown. The focaccia is baked when it springs back quickly and is nice and golden brown.
7) Sprinkle with parsley and salt
Baking time may take longer depending on the depth of the dish you use. Our roasting pan dimensions were 32.5 x 22.5 x 5.5cm.
Enjoy!
